Potato Soup gets a spring refresh in this bright, creamy bowl where tender asparagus and Yukon golds blend into pure comfort. When you’re craving something cozy yet light, this vegan potato and asparagus soup checks every box for weeknights and meal prep.
Why You’ll Love It
This is the kind of bowl that tastes like the Best Potato Soup but feels lighter thanks to fresh asparagus, lemon, and herbs. It’s blended silky-smooth, naturally dairy-free, and made in one pot. Consider it your new go-to for Soup Ideas—equally at home in spring and on cool evenings when you need comfort similar to Fall Soup Recipes.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, sliced
- 1 leek (white and light green), sliced, optional
- 600 g Yukon gold potatoes, peeled and diced
- 450 g asparagus, woody ends snapped; tips reserved
- 4 cups vegetable broth (low sodium)
- 1 cup unsweetened oat or almond milk
- 2 tbsp chopped parsley, plus more for garnish
- 1 tbsp lemon juice, plus zest for serving
- ½ tsp fine sea salt, more to taste
- Freshly ground black pepper
- 2 tbsp chives, thinly sliced, for garnish
- Olive oil, for finishing
Instructions
- Sauté aromatics: Warm olive oil in a large pot over medium heat. Add onion, celery, and leek; cook 5 minutes until translucent. Stir in garlic for 30 seconds.
- Simmer: Add potatoes, asparagus (reserve tips), and broth. Bring to a gentle boil, then simmer 12–15 minutes until potatoes are very tender.
- Blend: Stir in plant milk and parsley. Use an immersion blender to blend until silky-smooth (or carefully blend in batches).
- Finish: Return to low heat. Add lemon juice, salt, and pepper. Blanch reserved asparagus tips in the hot soup for 1–2 minutes until bright.
- Serve: Ladle into bowls and finish with chives, parsley, lemon zest, and a drizzle of olive oil.
Health Benefits
- Asparagus provides folate and vitamin K, and brings antioxidants that support cellular health.
- Potatoes offer potassium and fiber (especially if you keep some peel on), contributing to satisfying fullness.
- Olive oil and plant milk add creaminess without heavy saturated fat.
Tips for Success
- Texture control: For a chowder-style feel (think Potato Chowder Soup vibes), reserve ½ cup cooked potato cubes and fold them in after blending.
- Green color: Add a handful of spinach before blending to intensify the hue.
- Bright finish: Don’t skip lemon—acid makes the flavors pop.
Variations
- Herb swap: Try dill and tarragon for a delicate spring note.
- Protein boost: Add cooked white beans before blending for extra creaminess and protein.
- Spice: A pinch of cayenne or smoked paprika adds gentle warmth.
Storage
Cool completely. Refrigerate in airtight containers up to 4 days; it gets even better by tomorrow. Freeze up to 2 months; thaw overnight and whisk while reheating.
If you love simple, creamy bowls like Vegan Potato Soup, this asparagus-kissed version will earn a top spot in your rotation for Homemade Potato Soup nights.
